Sunday, September 12, 2010

Hot Sausage Ragu

Now that its been a little chilly here in Southern California I thought Ragu would be perfect for Sunday night dinner. This is an Emeril Lagasse recipe with a few additions of my own. I've been making this recipe for a few years now and it's always a big at my house and is perfect with any type of pasta, especially lasagna. Enjoy!

Hot Sausage Ragu
  • 2 teaspoons olive oil
  • 1/2 pound hot Italian sausage (or 1/4 pound hot sausage and 1/4 pound sweet sausage)
  • 1/2 ground beef
  • 1/2 cup minced yellow onions
  • 1/2 cup minced bell pepper
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • 1 (15-ounce) can whole peeled tomatoes, chopped, juices reserved
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 1/4 cup heavy cream
  • Pinch sugar
In a medium pot, heat the olive oil over medium heat. Add sausage, beef and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, bell peppers, garlic, crushed red pepper salt, basil, oregano and black pepper, and bay leaf, and cook, stirring, until soft, 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and stir well. Bring to a simmer and cook, uncovered; stirring occasionally, until thick and the flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick. Remove from the heat, and cover until needed.
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1 comment:

  1. Mmm....I may have to try this. Big O LOVES pasta!! He loves hot italian sausage too (sausage in general actually), so he would love this!

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